Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch spring form pan or you can use small ramekins / cups to bake the cheesecakes in.

In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of spring form pan or ramekins.

In a large bowl, mix cream cheese with sugar until smooth. Add all of the Chief Brand spices in. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, Almond Essence and flour until smooth. Pour filling into prepared crust.

Bake in preheated oven for 1 hour if using spring form pan or for 12 – 15 minutes if using small ramekins. Remove from oven and place to chill in refrigerator until serving.

To make the Mango coulis sauce, peel mango and remove flesh. Place into a small blender, add the lemon juice and water and pulverize until smooth. Taste, you can add honey to sweeten further if desired.

To serve, take cheesecake and with a tablespoon, carefully layer the mango sauce on top.

Oh the summer is here!! . I just love it. It’s my favorite time of the year and I thought I would share some of my top essentials for this awesome season to help you look absolutely stunning and in style.

A hat is a must, sometime the sun can be scorching and we all need that protection. This chic and sexy hat is my pick for the summer.

Nothing screams summer like a nice flower in your hair. It’s a bit girly girl but if we can’t embrace the blossoms of the season, then what else would summer represent. Check out this cute little flower that I recommend can spark up your hair.

Of course, we got to have the latest sunshades to rock for this beautiful summer time and protecting our eyes is pertinent as well as also looking sexy and stylish. Check out my pick for the ultimate summer time sunglasses look to roll with.

I could imagine this is a dream come true for singer Jeffrey Iqbal singing with Richa Sharma. This sing is one of his favorite songs and I am sure he was in heaven sitting and singing next to super star Richa Ji.

This dish is amazingly easy to prepare in no time. What is more savvy and elegant than succulent lamb chops grilled with a rustic flare and pampered with a sweet yet tangy balsamic glaze and fragrant hints of rosemary leaves. This is one to make you girls out there satiate, and Guys; this is something that you can make for your girl and she’ll thank you over and over, if you know what I mean. It’s simply “tantalizing”

Try this Honey Balsamic Lamb Chops and you’ll be screaming for MORE!!

Honey Balsamic Lamb Chops

Ingredients

1/3 cup Balsamic Vinegar

1 Tbsp. minced garlic

4 Tbsp Honey

¾ cup Vegetable or Canola oil

Salt & freshly grounded black pepper

8 Small Lamb Chops

2 Tbsp. olive oil

2 Tbsp. chopped fresh rosemary leaves

Directions

· Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

· In the bowl of a food processor, combine the balsamic vinegar, garlic, and honey. Pulse until blended. With the machine running, slowly pour in the vegetable oil until the mixture is smooth and forms a thick sauce. Season with salt and pepper, to taste.

· Season the lamb chops with salt and pepper on both sides, as per your discretion. Drizzle with the olive oil on both sides and sprinkle with chopped rosemary.

Grill the lamb chops for 2 to 3 minutes on each side until medium-rare.

When finished, wrap lamb chops in a foil packet and allow it to rest for ten minutes before cutting into.

Arrange the lamb chops on a platter. Spoon the sauce over the top or serve the sauce on the side in a dipping bowl. Garnish with thin sprigs of Rosemary atop the chops when plattered out.

Chef Jason Notes:

Boooyah Upppp this dish by serving with; Crusty Ciabatta Bread or Tomato Focaccia Wedges, or even a light Romaine Salad with simple vinaigrette will work perfectly.

Brandy took a recent ride on a New York City subway train where she decided to generously offer a free performance for her fellow riders. What Brandy didn’t take into account is that the last thing any New Yorker wants is to have their commute interrupted by yet another busker.

After belting out a ballad, the somewhat incognito singer looked to the other passengers for feedback. Instead, she got nothing but crickets and awkward attempts at people trying to avoid eye contact.

Sprinkle Gelatin in 4 Tbsp of cool water in a small bowl. Set aside to soften up.

In a medium saucepan, place all ingredients in. Bring to a simmer, and let it cook for 5 minutes without coming to a boil. When bubbles start to break the surface of the milk mixture, add the gelatin mixture in. Stir to combine to ensure its completely dissolved .

Divide the coconut curry mixture evenly among small ramekins or ceramic cups. Chill them in the refrigerator for about 4 hours or until firm.

To serve, top with some toasted desiccated coconut, crumbled granola and mint to garnish